Ice Cool Coconut Jelly

After preparing all the materials, Jili Ding soaked them in clean water until soft.

2. To extract coconut juice, it is normal to use a coconut opener to make a hole and then pour out the coconut juice. However, I couldn't drill any further, so I had to resort to force to solve the problem. First, use a kitchen knife to draw a circle on the top of the coconut, then cut off some of the edges like cutting vegetables. Then, use the root of the knife to chisel out the circle you drew with the knife until it is completely cut open. Pay attention to safety.

3. After chiseling open, pour out the coconut juice. This is the consequence of not using a coconut cooker. There will be residue left in the coconut juice when you chisel the coconut shell. When pouring, pour slowly and discard the residue underneath. There will also be residue in the coconut, so rinse it with water.

4. Pour the softened gelatin slices, milk, coconut milk, coconut juice, and sugar into a milk pot, simmer over low heat, and remember to stir more along the way.

5. Pour the cooked mixture into the coconut shell, cover it with a lid, wrap it in cling film, and let it sit for 2 hours. Then, refrigerate for 10 hours in the refrigerator.

6. Decorate the refrigerated coconut jelly with mint leaves or add some diced fruits. Is it super simple? A cold coconut jelly is ready. Look at the white coconut meat with the coconut cover, I really want to take a bite. Hehe, I've been craving for a long time, enduring it for the sake of beauty. Finally, you can take a bite.